I don’t have an Austrian bone in my body, but there was just something about the beloved linzertorte, Austria’s cross between a tart and a cake, that seemed ripe for an all-American adaptation. Traditionally, the crust is made with almonds and the filling is raspberry jam. But mine is made with peanuts and is filled with peanuts’ natural partner: grape jelly. Delicious on its own, linzertorte needs no accompaniment.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.